Our Food Diary
We’ve been promising this post for a few months now & it’s one of our most requested posts and FAQs (sorry it’s taken so long!), but we’ve finally tackled it for you! We did a mini food diary last year after having our babies, you can see that here. Today’s post has a lot more detail and ideas for healthy eats!
Meggan
I’m not one to diet or restrict myself from any foods – that is just a setup for failure! I focus on avoiding processed foods, portion control and everything moderation. I’ve learned that eating healthy does not have to be boring!! My breakfast is usually pretty light – avocado toast, eggs, or plain greek yogurt with fruit, crushed almonds and honey followed by a protein shake. Lunch is hit or miss for me – sometimes I’ll make an amazing salad or I’ll make ground turkey with steamed veggies (boring but it gets the job done). Dinner is my favorite meal and I love trying new recipes. I snap about it all time but I love the Skinnytaste cookbook! It has recipes you want to eat, but they are “skinnified” (is that a word? lol). She also posts recipes online but I would highly recommend the book – it definitely helps keeping me on track.
TOP ROW: asian chicken lettuce wraps with homemade slaw | stuffed peppers with ground turkey, quinoa, onion, tomato sauce, cilantro, spices, topped with a little cheese and green onion | teriyaki glazed pork chop with pineapple salsa
MIDDLE ROW: avocado toast with radish, red pepper flakes, lemon juice and pepper | enchiladas from the Skinnytaste cookbook | caprese chicken pasta (I use this lentil penne pasta)
BOTTOM ROW: grilled romaine lettuce (SO GOOD) with chicken, corn, onion, tomato and avocado | veggies on the grill (toss with EVOO, garlic powder, salt and pepper) | baked salmon with chopped salad
TOP ROW: flatbread pizza out to lunch | for lunch steamed broccoli, ground turkey with pico | avocado toast with cottage cheese, red pepper flakes and lime juice
MIDDLE ROW: fruit for snacking | shredded chicken salad with creamy avocado dressing (avocado, greek yogurt, lime juice, cilantro, jalepeño, salt and pepper) | this soup with avocado and scoop of greek yogurt – I make my own taco seasoning for it
BOTTOM ROW: salsa verde chicken tacos with pickled cabbage and jalepeños | asian chopped salad with sesame soy vinaigrette | greek yogurt pancakes topped with banana and agave syrup
Brooke
Our kitchen is still not done, but it’s finally usable which means I’m making my way back to cooking. It was really difficult to eat healthy since 99% of our meals were takeout all summer. I’m ready to get back in the kitchen and start eating healthy, homemade meals again! I’m with Meggan – I really can’t restrict myself, or I end up going off the deep end! What works best for me is making conscious decisions about what I’m eating, avoiding cravings (just read this article – great tips to avoid nighttime cravings), keeping my house full of healthy food, and not letting myself get too hungry (that’s when I reach for the junk food!). My meals usually look like this…
Breakfast: For breakfast I either make a protein shake (recipe below), avocado toast, or almond butter + banana toast (or rice cake).
Lunch: For lunch I try to eat a salad, or leftovers from the previous night’s dinner.
Dinner: I (usually) make dinner 4 nights/week, and try to keep it healthy. My family is not picky (except Avery), so I am lucky there!
Snacks: I try to keep my house full of healthy snacks because I’m a huge snacker, and if unhealthy food is in my pantry, I will go for it! Snacks I keep on hand – fresh fruit, KIND bars, rice cakes with almond butter, dried apricots (kick my sweet cravings), and my favorite – popcorn seeds (I pop it on the stove with olive oil).
Here are some recent bites from my home (and out as well!). I finally bought this cookbook (everything looks SO good!), and can’t wait to start making new recipes!
TOP ROW: Greek pitas (SO good + easy) made with pitas, hummus, lettuce, tomatoes, kalamata olives, cucumber, red pepper, shredded chicken, and goat cheese (can use feta as well) | sushi to go from Whole Foods – edamame & a spicy tuna roll | most amazing latté at brunch with girlfriends
MIDDLE ROW: roasting veggies – cauliflower, brussels sprouts, mushrooms | zucchini, peppers, and carrots | skinny cobb salad with organic girl white cheddar dressing (OMG the best ever!)
BOTTOM ROW: popcorn, vino & netflix 😉 | skinny “fried” rice (I add chicken) | froyo – plain with raw honeycomb, granola, coconut & a big ole piece of waffle-cone
TOP ROW: cherries | breakfast | splurged on a flatbread out for dinner
MIDDLE ROW: oatmeal bowl with berries, coconut flakes & granola | skinny taco salad (using homemade taco seasoning – a lot less sodium) | meat and cheese platter out to dinner – I let my hubby eat the majority of this, but like to have a bite of each
BOTTOM ROW: salad – made with Peppered Greens, shredded carrots, avocado, radish, shredded chicken (on bottom), and organic girl lemon agave dressing | roasted salmon with rice (I usually use brown, but was out) & steamed green beans (THIS is the best way to cook salmon…perfect every single time)
TOP ROW: salsa verde chicken in romain hearts instead of shells | almond butter rice cake with banana & flaxseed | organic apple slices (found at Costco)
BOTTOM ROW: avocado toast with peppers, radish & tomatoes | salad and roasted brussels sprouts out for lunch | protein shake (recipe is on snapchat now) – 1 scoop Isagenix chocolate, 1 scoop vanilla, handful of almonds, ice, 1/2 banana, water
We post a ton of recipes we make on Snapchat (@somewherelately) and are always pinning (follow us here) new ones we want to try!
M&B
